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Thursday, November 24, 2011

During my childhood I was not a great fan for Idiyappam, eating idiyappam was hard time for me it always requires a sidedish like Kurma or Payaa. My mom prepared so many Idiyappam varieties like Coconut Idiyappam, Lemon Idiyappam, Sweet Idiyappam and much more. But none of these Idiyappam recipes won my heart, until I made this Kothu Idiyappam. This is not an usual Idiyappam recipe, there is lot of spicy twists and yummy turns like paneer, cauliflower etc. When I shared this recipe with my mom and sister they appreciated a lot and now its one of the top hit recipe in our family. Hope you guys out there would try it and appreciate it as my family does.

Kothu Idiyappam

Ingredients

Idiyappam( cooked or leftover)- 10 nos

Onion medium( finely chopped)- 1 no

Garlic cloves( thinly sliced)- 2 nos

Tomato medium( finely chopped)- 1 no

Green chilli( broken into half)- 2

Curry leaves- few

Paneer( grated)- 1/4 cup( optional)

Cauliflower tiny florets- 1/2 cup

Carrot medium( finely chopped)- 1 no

Fresh green peas- 1/4 cup

Everest Garam masala powder/ Chicken masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon-1" piece

Oil- 2 tbsp

To Garnish

Coconut grated- 4 tbsp

Coriander leaves chopped- 4 tbsp

Kothu Idiyappam/ Masala Idiyappam

Method

Tear and break the Idiyappam into tiny pieces.

Heat oil in a pan, when oil is hot add cinnamon and fry for few seconds, then add chopped onion, garlic, green chilli and curry leaves, fry the onions until it turns golden brown.

Next add the chopped carrots, cauliflower, green peas and paneer to the frying onions and saute for few more mins.

Now add the chopped tomatoes and fry until tomatoes are cooked and mashed.

Season the frying vegetables with Garam masala, turmeric powder and salt.

Add a tsp of water to the vegetables, cover the pan with lid and allow the vegetables to cook for a minute.

When the water is absorbed and vegetables are dry, add the Idiyappam pieces and stir well until the vegetables are mixed well with Idiyappam.

Finally add the grated coconut and chopped coriander leaves to the Idiyappam and mix well.

Brinjal Pachadi also known as Brinjal chutney or Brinjal Serva is a popular side dish for Biryani. This Brinjal side dish for biryani is commonly served in many Hyderabadi and Muslim Restaurants. I got this recipe from a caterer who specializes in Non Vegetarian Biryani, they serve Brinjal Pachadi and Onion Raita along with Biryanis. When I tried this Brinjal Pachadi at home it came out perfect like the one they served. Sharing this recipe with everyone, guaranteed that this recipe is fail safe.

Brinjal side dish for biryani

Ingredients

Small Purple Brinjals( Eggplant)- 10 nos

Onion small( sliced)- 1 no

Tomato small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Gingelly oil/ Oil- 4 tbsp

Ingredient for Peanut Masala Paste

( Grind the below ingredients to a smooth and fine paste)

Roasted Peanuts/ Groundnuts- 2 tbsp

Roasted Poppy seeds( Kuskus)- 1 tbsp

Roasted Black Sesame seeds( Karuppu Ellu)- 1 tbsp

Tamarind pulp( thick)- 1 tbsp

Ingredient for tempering

Mustard seeds- 1 tsp

Black Peppercorns- 1 tsp

Cinnamon stick- 1/2"

Cloves- 4 nos

Cardamom- 4 nos

Brinjal Serva for Biryani

Method

Cut the brinjals into quarters and soak it in water to avoid de-coloration.

MethodSoak the whole urad dal and channa dal together for 1 hour.Soak split urad dal sepratley for 1 hour.Clean, wash and chop the greens.Grind whole urad dal and channa dal together to a coarse paste, by adding very little water.In a deep bowl add the coarsely ground dal paste, soaked and drained split urad dal, chopped greens, finely sliced green chilli, red chilli flakes, cumin seeds, chopped curry leaves, cooking soda and required salt.Mix the above ingredients with fingers until the vadai batter is well blended.Divide the Vadai batter into equal portionsMeanwhile heat enough oil in a pan to deep fry, when oil is smoking hot take a portion of Vadai batter make it into a ball and press the Vadai batter between your palms. Carefully slide the Vadai into hot oil and do the same with rest of the Vadai batter. Fry the vadas on medium heat until golden brown and crisp. Serve hot Keerai Vadai with Coconut Chutney and Tiffin Sambar.

In a deep bowl add the Idiyappam pieces, shredded coconut, sugar and crushed cardamom. Mix the above with fingers until all ingredients are well blended. Spoon the sweet idiyappam on a plate and serve along with freshly squeezed coconut milk.

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